Bulgur stuffed meatballs are perfect for an easy Mediterranean weeknight dinner. Food is on the table in less than an hour! Wild Garden Foods’ heat-and-serve pilafs and quick marinades make for quick Mediterranean-inspired masterpieces.
When I received this box from Wild Garden, I started thinking of all the delicious meals we could make with this stuff.
Did I mention that the marinades are quick marinades, meaning you can soak your protein for only 30 minutes before you cook it? Also, the pilafs are all ready to go with only 90 seconds in the microwave. This stuff is basically life changing. It’s safe to say our pantry is going to be stocked full of Wild Garden products to make quick, healthy and flavorful meals.
As we mentioned before, we created some pretty incredible bulgur stuffed meatballs that are ready in under an hour. We think you will enjoy them too!
**Here’s What You Need to Make Bulgur Stuffed Meatballs:
Irresistible Bulgur Stuffed Meatballs
Ingredients
For Bulgur Pilaf Stuffing:
1 tablespoon olive oil- ½ medium red onion
- 1 small red pepper
- 5 cloves garlic
- ½ medium lemon
- 1 package Wild Garden Bulgur Pilaf
- 1 pinch salt - to taste
- 1 pinch ground black pepper - to taste
For Meatballs:
- 2 medium egg
- 2 tablespoons dried breadcrumbs
- ½ tablespoon olive oil
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon lemon pepper
- ½ medium lemon
- ½ cup parsley
- 2 pounds ground beef (minced beef) - we used beef – you can use lamb or beef or a mixture of both
For Garnish:
- 1 handful Feta cheese - crumbles
- 1 handful Parsley
- ½ medium lemon - for lemon wedges
Instructions
- Start by finely mincing the red onion, red pepper and garlic. Chop the parsley and cut the lemon in half. Set aside.
- Prepare the bulgur pilaf according to the package. Set aside.
- Preheat the oven to 350°F. Grease a casserole dish. Bring the meat and eggs out from the refrigerator and set them aside.
- Heat a skillet over medium heat with olive oil. Add in the red pepper and onion and cook, stirring frequently, until translucent (about 4 minutes).
- Add in the garlic and stir until fragrance is released about 30 seconds.
- Add in the bulgur pilaf and stir until mixed, then juice half a lemon over the top. Add salt and pepper to the mix if needed. Remove from heat, and set aside.
- In a large bowl, crack the two eggs and beat with a fork. Stir in the breadcrumbs, parsley, salt, pepper, paprika and lemon pepper. Add in the juice of half of a lemon. Add olive oil.
- Add in the ground meat, and mix until well combined.
- Shape the meat mixture into a ball, press down in the center to flatten it, fill it with about a tablespoon of bulgur pilaf mixture and form the meat back into a ball around it.
- Place the meatballs in your greased casserole dish. Place in the oven for about 20-35 minutes. Because ovens are different, we suggest checking them frequently, so they don’t get dried out. It also depends on the size of your meatballs. Obviously, the larger they are, the longer they will take to cook.
- When your meatballs are done, garnish them with feta cheese, parsley and lemon. Serve with a beautiful red cabbage, mint and carrot salad with feta if you wish. Find the recipe here.
